Monday, September 1, 2014

In a pan add powdered
jaggery and add water till it immerses it. When the jaggery completely
dissolves, strain it to remove the impurities.

Again bring it to boil for 5 minutes, at this stage add a
tsp of ghee. To check the consistency of the paagu patham(in tamil), take a small bowl with water and add a tsp of
jaggery syrup to the water, it should not get dissolved.

Also, use your fingers
to roll jaggery syrup which is in the water, you should able to get a hard ball
and does not stick with your fingers.

Switch off the flame.

In a wide bowl add the puffed rice to the jaggery syrup and
mix it quickly to make sure the puffed rice is well coated with syrup.

Grease your palms with ghee and make rough balls quickly
when it is warm.

To get a good round shaped pori urundai, place the roughly rolled
balls in a wide vessel and rotate in both clock & anti clock wise
horizontally.

Enjoy the crispy and tasty balls...

Note:

For the above mentioned quantity, you should be getting approximately
18 to 20 balls.

Store it in airtight container, the crispiness will stay
good for 3 to 4 days.